What is Kasser's cheese?

Kasseri cheese is a medium texture, slightly cake, table cheese that is popular in Greek cuisine. Its color ranges from outside white to slightly yellow, depending on how long it was aged and the type of milk used. Kasseri usually ages for at least four months until it develops a hard consistency such as parmesan or Romano cheese. In Greece, the milk of ewes is perhaps the most common. Some Greek manufacturers use a combination of sheep and goat's milk. In the United States, Kasseri cheese is often made of a mixture of 75% of cow's milk and 25% of sheep's milk. One American version of cheese uses 100% cow's milk that has been injected with sheepmaking cultures to give it a clear taste of authentic sheep milk Kasseri. As a light appetizer, the kasseri can be applied by fresh fruit, olives of calamata, thin sliced ​​ham, crunchy bread or slightly salted almonds. The cheese can also be administered with PIT or flat bread. When it comes to alcoholic pairing, it is that it is fluctuations, oftencoincides with slightly sweet wines such as Gewurztraminer or Chianti, as well as many champagne and sparkling wines.

Simple and complex appetizers and appetizers can include Kasseri cheese. One popular appetizer is prepared by cutting the cheese kasseri into thin strips and roasting in olive oil filled with garlic. Sprit lemon juice can be added before administered with roasted bread or biscuits.

For the presentation of Fanier and a more dramatic appetizer, Kasseri cheese often turns into an elegant archetypal Greek food called Saganaki. Saganaki is basically a fried cheese bowl that can be prepared with any number of cheeses, including Kasseri. It consists of the dense slice of Kasseri cheese, which are packed with flour and then fried long enough for the cheese to start melting. Then it can be burned in Ouzo or Brandy and poured with light sprinkling lemon juice. The bowl can be spilledZET fresh set of chips or sticks.